Best Tuna Salad Eva

Tuna Salad

Tuna Salad
Serves 2
(Regular or Spicy)
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  1. 2 cans good quality chunk tuna in water
  2. 2 ribs celery, finely chopped
  3. 1/4 red onion, finely chopped
  4. 1/4 cup bread and butter or dill pickles*
  5. 2 TBSP finely chopped fresh dill**
  6. 2 TBSP finely chopped italian parsley
  7. 1/4-1/2 cup vegan or regular mayonaise**
  8. salt and pepper to taste
  9. For Spicy Version Also Add-
  10. 1 TBSP very finely chopped pickled or fresh jalepeno (optional)
  11. 2 TBSP finely chopped Mama Lils pickled peppers*
  12. 1 TSP crushed red pepper
  13. *Mama Lils is a great Seattle-based company that makes amazing pickled peppers. If you can't find them, any good pickled peppers or pepperoncini will work.
  1. Combine celery, red onion, pickles and salt in a fine mesh strainer and let sit for 30 minutes to drain excess liquid. (This step can be omitted if you are in a hurry, but removing the excess liquid will create a less watery salad, especially if you are planning to make this ahead and store in the fridge.)
  2. Combine celery mixture with remaining ingredients and stir to combine.
  1. My husband Sean loves the spicy version of this salad. It's great as a lunch by itself, in a pita or atop a bed of salad greens.

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